A few weeks ago I was browsing Pinterest and found photos of Lobster Mac & Cheese that stayed on my mind for days. I love all kinds of pasta, yet I hesitated because it didn’t feel very Italian. Thinking about the baked pasta dishes I’ve made over the years, I decided to adapt the Lobster Mac & Cheese into a version with Italian ingredients and technique.

I chose small artisan shells for the pasta and swapped the typical cheeses for two of my favorites: Taleggio and Fontina. Both melt beautifully; Taleggio adds a rich, creamy texture and a subtle, distinctive flavor, while Fontina contributes smooth meltiness and depth. For the lobster I used tails, poaching them just until tender and cutting the meat into bite-sized pieces.

The result exceeded my expectations: rich and luxurious, yet balanced enough that a modest portion is very satisfying. This baked pasta is elegant enough for entertaining and can be prepared ahead of time, which makes it a great choice for dinner parties or special occasions.

For anyone unfamiliar with Pinterest, it’s a visual discovery platform that I enjoy for collecting and sharing recipes and ideas. If you use Pinterest, feel free to follow my boards to see what inspires me.

Buon Appetito!
Deborah Mele

Baked Pasta With Lobster (Italian Style Lobster Mac & Cheese)

Yield:
Serves 6

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

A creamy, rich pasta dish studded with chunks of tender lobster.

Table of Contents

Ingredients

• 1 Pound small dried pasta of choice
• 1 Quart 2% milk
• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup all-purpose flour
• 1/4 cup finely chopped onion
• Salt & pepper
• 1/2 teaspoon nutmeg
• 12 ounces grated Fontina cheese
• 8 ounces cubed Taleggio cheese
• 1 1/2 pounds cooked lobster meat, cut into 1-inch dice

Topping:

• 1 1/2 cups fresh homemade breadcrumbs
• 1/3 cup grated Parmesan cheese
• Salt & pepper
• 3 tablespoons finely chopped parsley
• 3 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the pasta in boiling salted water according to package directions minus 2 minutes so it remains slightly firm.
3. Drain the pasta well.
4. In a heavy saucepan, melt the butter until frothy, add the onion and cook until soft and translucent.
5. Stir in the flour and cook, whisking, for another minute or two to form a roux.
6. Slowly add the milk to the butter-flour mixture, whisking constantly to avoid lumps.
7. Cook over medium heat, whisking often, until the sauce thickens.
8. Reduce heat to low and stir in the Fontina and Taleggio, plus salt, pepper and nutmeg. Stir until the cheeses melt and the sauce is smooth.
9. Add the drained pasta and lobster to the sauce and toss gently to combine.
10. Pour the pasta mixture into a buttered casserole large enough to hold it.
11. Combine the breadcrumbs, Parmesan, parsley, olive oil, and a pinch of salt and pepper. Sprinkle this topping evenly over the pasta.
12. Bake for 30 to 35 minutes, until bubbly and lightly golden on top.
13. Let rest 5 minutes, then serve in individual bowls.

Did you make this recipe?

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